Preheat the oven to 200°C fan.

Place the 3 whole heads of garlic on a small baking tray, drizzle with 2 tbsp of the olive oil and season with a pinch of salt. Roast for 45 minutes, until very soft. Remove from the oven and set aside to cool slightly.

In a large saucepan, heat the remaining 3 tbsp of olive oil over a medium heat. Add the onion and a pinch of salt, and cook for 8-10 minutes, stirring occasionally, until softened.

Add the celeriac, cinnamon sticks, oregano and a good grind of black pepper. Cook for 5 minutes, stirring occasionally.

Squeeze the roasted garlic cloves out of their skins and add them to the pan, along with the rice and stock. Bring to a boil, then reduce the heat to medium-low and simmer for 30-35 minutes, until the rice is cooked through.

Meanwhile, heat a small frying pan over a medium-high heat. Add the sliced raw garlic and cook for 2-3 minutes, stirring frequently, until golden brown and crispy. Transfer to a plate lined with kitchen paper.

In a small bowl, mix together the lemon rounds, parsley, spring onions and chilli flakes (if using). Drizzle with a little olive oil and season with a pinch of salt.

Once the soup is cooked, remove and discard the cinnamon sticks. Stir in the lemon juice and season to taste.

Ladle the soup into bowls and top with the garlic crisps and the lemon, parsley and spring onion salsa.